Commis 2

4 days ago

Doha, Baladīyat ad Dawḩah, Qatar Four Seasons Hotel Qatar Full time
Roles and responsibilities

The Commis II is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests
Assist preparation of ingredients, sauces and various dishes relevant to recipes ensuring Four Seasons consistency and quality.
Conduct regular inventory checks; ensuring ingredients are up to quality standard, properly stored and used appropriately.
Support kitchen staff through efficient food production and timely service.
Prepare assigned workstations prior to service hours, ensuring necessary tools are readily available.
Support the Four Seasons' sustainability goals by minimizing food waste and conducting appropriate disposal of kitchen waste.
Food Preparation:

Ingredient Preparation: Assist in chopping, dicing, and preparing raw ingredients such as vegetables, meats, fish, and spices as directed by the senior chefs.
Prepping Cooking Stations: Prepare and organize their section of the kitchen, ensuring all necessary ingredients and equipment are available before cooking begins.
Recipe Following: Follow recipes and instructions to prepare dishes in accordance with the restaurant's or hotel's standards. This includes preparing sauces, stocks, soups, and garnishes.
Cooking and Cooking Techniques:

Cooking Assistance: Help cook food as part of the kitchen team, under the guidance of senior chefs. This may involve grilling, sautéing, boiling, baking, or frying food.
Monitoring Dishes: Ensure that dishes are cooked to the correct specifications and meet quality standards, adjusting cooking times as necessary.
Ensuring Consistency: Maintain consistency in flavor, texture, and presentation of dishes by adhering to established recipes and portion control.
Kitchen Organization and Cleanliness:

Maintaining Cleanliness: Keep the kitchen clean and organized by regularly cleaning workstations, tools, and utensils. Commis II staff are also responsible for washing dishes and sanitizing surfaces.
Proper Storage: Assist in storing food products properly, ensuring ingredients are kept at the correct temperatures to prevent contamination and spoilage.
Adhering to Hygiene Standards: Follow food safety protocols, including proper handling, storage, and preparation of ingredients, in compliance with health and safety regulations.
Support to Senior Kitchen Staff:

Supporting Chefs: Assist senior chefs, such as the Chef de Partie or Sous Chef, in their daily tasks. This could include helping with meal preparation, plating dishes, or managing the kitchen during busy times.
Learning and Training: Commis II staff are expected to learn new cooking techniques and expand their knowledge of food preparation, presentation, and kitchen operations.
Inventory and Stock Management:

Stock Rotation: Ensure that ingredients are used in the order they were received (FIFO: First In, First Out) to reduce food waste and ensure freshness.
Reporting Stock Needs: Report any shortages or damage to ingredients to the senior chef or kitchen manager, and assist with inventory control.

Desired candidate profile

Degree/diploma in culinary arts/hotel management.
2 years of experience in a similar position with a luxury hotel or resort.
Certified knowledge of food and personal hygiene practices.
The ideal candidate will have an outgoing personality and a can-do approach to any task
The ability to perform this position to Four Seasons Standards is required.
Candidates must have good personal presentation and interpersonal skills.
Requires reading, writing and oral proficiency in the English language.
Ensuring that ingredients are properly prepared, food is cooked to the right specification, and dishes are presented well.
Ability to follow instructions from senior chefs to ensure consistency in the kitchen.
Time Management:

Ability to work quickly and efficiently under pressure, especially during busy service periods.
Prioritizing tasks to ensure food is prepared and cooked on time, with attention to all stages of food prep and cooking.
Teamwork:

Willingness to work as part of a team in a fast-paced kitchen environment.
Ability to support colleagues, particularly during busy periods, while keeping a professional demeanor.
Physical Stamina:

Ability to stand for long hours, lift heavy pots or pans, and carry out physically demanding tasks, such as moving boxes of ingredients or supplies.
Ability to work in a hot, busy environment, often under stressful conditions.
Cleanliness and Organization:

High standards of cleanliness and organization in both food preparation and kitchen tools.
Ability to keep workstations tidy and ensure proper storage of ingredients.
Communication Skills:

Good communication skills to follow instructions from senior chefs and collaborate with other team members.
Ability to understand and speak in a kitchen's working language (often English or other local languages).

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